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Takeda handheld sharpening stone.

According to Takeda's literature, his handheld sharpening stone are WA1200 and C800. Presumably that is the grit rating? Or can someone help decipher those numbers?

I am in the process to find new sharpening stone. I can produce an edge that slices nicely through printer papers most of the time with My good old el cheapo stone from local market. But it feels rough when I slice newspaper; either my knife doesnt bite well or just not sharp enough. Any suggestions?

Yeah, grab a decent stone or two and your results will be much better.
When I deburr in cork, I slice with a slight twist back and forth to make sure I get the burr. If it comes down to it, take a jeweler's loupe and see if you have a nice v shaped bevel. If there's a bit of a hanger, flip it and deburr again.
Sounds like you're well on your way to scary sharp territory

According to Takeda's literature, his handheld sharpening stone are WA1200 and C800. Presumably that is the grit rating? Or can someone help decipher those numbers?

I am in the process to find new sharpening stone. I can produce an edge that slices nicely through printer papers most of the time with My good old el cheapo stone from local market. But it feels rough when I slice newspaper; either my knife doesnt bite well or just not sharp enough. Any suggestions?

Slicing through paper tells you something about the edge, but slicing through the food you will prepare with the knife tells you more. How does your edge perform when you use it for its intended purpose?

Slicing through paper tells you something about the edge, but slicing through the food you will prepare with the knife tells you more. How does your edge perform when you use it for its intended purpose?

The quest is to better my tools and technique to take my edge to another level previously unexperienced. And in the current moment, I think I am limited by my generic two sided stone.

But in terms of usability, it works. But it could be sharper to have its weight clean cut green onion, etc, instead of crushing and slice.